Pork Rind Pancakes
Zero-Carb pancakes made with pork rinds rather than flour.
Servings 6 Servings (1 Pancake Per Serving)
Calories 253kcal
Ingredients
- 3 oz pork rinds
- 1/2 cup cheddar cheese
- 1/2 cup flax milk (you can use any milk you have on hand)
- 4 large eggs
- 1 tsp baking powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1/2 tsp Pink Himalayan Salt
- 1/4 tsp black pepper
- 1 tbsp coconut oil
Instructions
- Pulse the pork rinds in a food processor until finely ground.
- Add in the baking powder, garlic powder, onion powder, red pepper flakes, oregano, salt and pepper, and cheese.
- Pulse into fully combined.
- Add in the eggs and milk and process until combined.
- Heat a large skillet over medium heat and add coconut oil to the pan. Once heated, dollop on the mixture and spread out the pancakes to desired thinness using a spoon.
- Once the surface starts to bubble it is ready to flip, about 2-3 minutes. Cook through on other side, an additional 30 seconds and set aside. Repeat until all batter is used.
- We made 6 medium sized pancakes.
- Store in an airtight container in the fridge up to 5 days!
Notes
The nutrition information listed below is per serving.
There is 1 pancake per serving.
Net Carbs: 1g (from seasoning)
There is 1 pancake per serving.
Net Carbs: 1g (from seasoning)
Nutrition
Calories: 253kcal | Carbohydrates: 1g | Protein: 15g | Fat: 20.3g